As I was looking up ideas for recipes using chestnuts, I kept seeing recipe after recipe of chocolate chestnut cakes. In these cakes, the chestnuts are pureed and mixed into the cake batter, so I imagine they are virtually undetectable in the cake (unless you have a keen sense of taste). I thought this was lame at first, considering I like using recipes that highlight my ingredients, not hide them.
However, the more I work with chestnuts, the more I realize that I don’t actually think they’re that great. They’re sadly lacking in flavor, and the flavor that they do have is slightly…unimpressive. Thus, to use up the last of my chestnuts, I decided to steal this idea.
Knowing that I’d be bored with just chocolate and chestnut puree, I incorporated my favorite topping: salt. 🙂
The interesting quality of this porridge is that it is slightly reminiscent of Brownie Batter Oatmeal, without the banana. I could see people using chestnut puree in place of banana (but it would require additional sweetener).
What you'll need:
- 1/3 cup milk of choice, or water
- 10 or so chestnuts, cooked and peeled
- 4 tsp unsweetened cocoa powder
- 2/3 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp vanilla extract
- 1 tsp maple syrup
- pinch of salt + more for topping
How to make it:
- In a mini food processor or Ninja-esque blender, add first three ingredients and puree until mostly mixed and mostly smooth.
- In a saucepan over medium high heat, bring milk to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Once more of the liquid has absorbed, add chestnut mixture, vanilla extract, maple syrup and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and a heavy pinch of coarse salt.
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